A comforting and hearty one-pot Cumberland sausage casserole with chorizo, smoked paprika, red wine and beans.
I like Cumberland’s but you can use your favourite type of sausages to make this family-friendly casserole. Serve it over pasta, in baked potatoes or with bread.
Cumberland Sausages:
Being probably the most famous of British sausages, Cumberland’s has been a regional speciality for over 500 years. Because they are made using chopped rather than minced meat, Cumberland’s have a distinct taste and a coarse texture.
Traditionally Cumberland sausages are made as a long spiral and cooked whole, rather than smaller individual ones.
County of Cumberland UK
Cumberland was a historic county of the UK from the 12th century until 1974 when it was merged into the larger county of Cumbria.
The name may have changed but the sausages haven’t.
Sandwiched between Lancashire in the south, Scotland in the north and facing west to the Irish Sea, it contained the Lake District, one of the most picturesque areas of the UK.
Since being granted Protected Geographical Indication (PGI) status in 2011, Cumberlands are a treasure of the British sausage industry. This helps to protect their heritage and authenticity in a world of fake sausages from overseas.
Cumberland sausage casserole
Ingredients
- 1-2 tbsp Rape seed oil
- 12 Cumberland sausages or other good quality pork sausage
- 5 cm Chorizo thinly sliced
- 2 onions thinly sliced
- 2 cloves Garlic crushed
- ½ tsp Hot chilli powder or smoked paprika
- 400 g Chopped tomatoes
- 300 ml Chicken stock
- 2 tbsp Tomato purée
- 1 tbsp Worcestershire sauce
- 1 tbsp Dark brown muscovado sugar
- 1 tsp Dried mixed herbs
- 2 Bay leaves
- 100 ml Red or white wine optional
- 400 g Baked beans
- Freshly ground black pepper
- Sea salt
- rice or rustic bread slices to serve
Instructions
- Heat 1 tablespoon of the oil in a large non-stick frying pan and fry the sausages gently for 10 minutes, turning every now and then until nicely browned all over. Remove from the pan, allow tocool and slice into 15mm pieces. Transfer to a large flameproof casserole dish and set aside.
- Fry the chorizo in the frying pan until starting to release oils and then add to the dish with the sausages.
- Add the onions to the frying pan and fry over a medium heat for 5 minutes until they start to soften, stirring often. You should have enough fat in the pan, but if not, add a little more oil. Add the garlic and cook for 2–3 minutes until the onions turn pale golden brown, stirring frequently. Sprinkle over the chilli powder and cook together for a few seconds longer. Stir in the tomatoes, stock, tomato purée, Worcestershire sauce, brown sugar and herbs. Pour in the wine, or some water if you’re not using wine, and bring to a simmer.
- Tip the tomato mixture carefully into the pan with the sausages and bacon and return to a simmer. Reduce the heat, cover the pan loosely with a lid and leave to simmer very gently for 20 minutes, stirring from time to time. Stir the beans into the casserole, and continue to cook for 10 minutes, stirring occasionally, until the sauce is thick.
- Season to taste with salt and freshly ground black pepper and serve with rice or slices of rustic bread.
Notes
You may also like one of my other recipes …
